4.7 from 74 votes
Lemon Cupcakes with Lemon Frosting
Lemon Cupcakes with Lemon Frosting use lemon cake mix combined with lemon yogurt, olive oil, buttermilk, and eggs for a tangy cupcake base. The whipped lemon frosting is made from cold heavy cream, powdered sugar, lemon extract, zest, and prepared lemon pudding, whipped to soft peaks. The cupcakes bake until a toothpick comes out clean and are cooled before frosting. This recipe yields a bright citrus dessert with both cake and frosting highlighting lemon flavor.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
16
cupcakes
Calories:
263 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
For the Cupcakes
- 15.25 ounces lemon cake mix (1 box)
- 6 ounces yogurt 1 container, lemon
- 2 tablespoons olive oil
- ⅔ cup buttermilk
- 3 large egg
For the Whipped Lemon Frosting
- 1½ cups heavy whipping cream
- 1¼ cup powdered sugar
- ½ teaspoon lemon extract
- ¼ teaspoon lemon zest
- 2 tablespoons lemon pudding prepared
Instructions
For the Cupcakes
- Preheat oven 350°F. Line a 12-count cupcake tin with cupcake liners. Set aside. Place mixing bowl and beaters into the freezer while you bake the cake, so it will be nice and cold when you go to make the whipped cream frosting.
- In a separate large bowl, mix the cake mix, yogurt, oil, buttermilk, and eggs together until well combined. Be careful to not overmix.
- Fill the cupcake liners ⅔ full and bake for 11-17 minutes, or until a toothpick comes out clean.
- Remove cupcakes from the oven and let sit for about 2 minutes in the cupcake tin. Remove from the tin and cool completely on a wire rack.
- Once cupcakes are completely cooled, make up the frosting, and frost the cupcakes. If you are not going to eat them right away, I would wait to frost them and place both the cupcakes and the frosting in the refrigerator.
Cup of Yum
For the Frosting
- In a large bowl with a hand mixer, beat cold heavy whipping cream, powdered sugar, lemon extract, and lemon zest until soft peaks form.
- After soft peaks form, add the pudding and beat for a few seconds longer, about 20 seconds, as it will set up quickly. Be careful to not over mix or it will begin to separate.
- Frost the cupcakes your favorite way! I love to pipe my frosting, so I used a Wilton 2D piping tip for these cupcakes. Your can also garnish with some fine lemon zest on top, place lemon slices cut in half, or put sprinkles on top if you would like.
Notes
- Store unfrosted lemon cupcakes in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Frosted cupcakes should be refrigerated and consumed within 2 days to maintain texture and freshness.
- Keep mixing bowl and beaters cold for best whipped frosting results.
Nutrition Information
Serving
1cupcake
Calories
263kcal
(13%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
58mg
(19%)
Sodium
243mg
(10%)
Potassium
78mg
(2%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
392IU
(8%)
Vitamin C
1mg
(1%)
Calcium
100mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16 cupcakes
Amount Per Serving
Calories 263
% Daily Value*
| Serving | 1cupcake | |
| Calories | 263kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 243mg | 10% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.